Place rice and water in a pot and bring to a boil. Let sit five minutes. Fluff with a fork.
Heat the oil in a wok over medium heat. Stir in the orange capsicum, red capsicum, yellow capsicum, onion and spinach. Season with garlic salt and seasoned salt. Cook 5 minutes. Mix in cooked rice, vinaigrette and Parmesan cheese. Continue cooking until heated through.